Canning process.



No. 676,869. Patented June 25, l90l J. U. BUURDEAU.

CANNING PROCESS.

(Application md Mar. 12, 1900.;

(No Model.)

Witgesses:

.UNITED STATES i Arnn r Prion.

D. BOURDEAU, or BATTLEOREEK, MICHIGAN.

CANNING PROCESS.

SPECIFICATION firming part Of Letters Patent NO. 676,869, dated June 25,1961.

Application'filed March 12, 1900. Serial No. 8,418. (No model.)

cation.

This invention relates to improvements in canning processes, its objectsbeing to provide an efficient and rapid process of canning fruits,vegetables, or meats in glass without danger of breaking the glass andalso by hastening the process preserving more completely than isotherwise possible the distinctive characteristics of the fruit,vegetable, meat, or whatever substance it is desired to preserve in thisway.

Afurther object than those above enumerated is to provide an efficientmeans in the process of sealing the covers to the cans without thenecessity of providing special clamps for the purpose and yet at thesame time socure a perfectly tight and-satisfactory join: ing of thetops to the same, which will not permit the entrance of air in theslightest degree to cause deterioration of the contents.

Further objects will definitely appear in the detailed description tofollow.

I accomplish the objects of my invention and carry out the process bythe means described in the following specification.

The invention is clearly defined and pointed out in the claim.

I carry out my improved process by use of the apparatus illustrated inthe accompanying drawings, in which Figure 1 is a vertical sectionalelevation through an improved retort for accomplishing the objects of myinvention. Fig. 2 is an illustration ofa glass fruit-jar of the stylewhich I prefer to use when carrying out my invention.

Similar letters of reference refer to similar parts in each view.

Referring to the lettered parts of the drawings, A is the outer casingof the retort, and B the inner casing, which are suitably joinedtogether at the top to form an annular chamber between. Petcocks r areprovided for this chamber. E is a supply-pipe for this chamber, L is awater-pipe, and E is a steamhastens the process.

pipe, which are connected by a suitable threeway cock D to thesupply-pipe E, so that it is possible to turn either steam or water intothis jacket.

Within the inner casing B is a coil G, extending close to the outside ofthe inner receptacle. This is connected with a supply pipe 0. O is asteannpipe, and K is a waterpipe connected thereto by the three-way cock D.The lower end 0 of the coil extends through the inner casing B anddischarges at O in the annular chamber between the two casings. Anexhaust and air-discharge pipe Gr is at the bottom of the outer casing Aand is controlled by a globe-valve G, all of the parts being air-tight.

A cover 13 is provided for the retort, and a gasket a is between thecover and the retort to form a perfectly tight joint at that point, andthis cover is retained in position by bolts e, having winged nuts. Inthe top of the cover I place a thermometer H, and a pressuregage I isalso connected. A petcockf is also preferably provided at this point,though it might be connected to the retort in any other position.

Connecting to the inner casing 13 to supply air or gas or vapors underpressure within that casing is a pipe F, controlled by a globevalve F,the air being provided either by an air-pump or drawn from some othersource under pressure. I desire to remark that it is preferred to useheated air, though it is obvious that if cold air is pumped into theretort it will soon become heated. Heated air Any other gas could beused with the same effect.

This describes the apparatus by which I carry out my improved canningand preserving process. I make use of glass jars J, having suitablecovers, also preferably of glass, with rubber gaskets J between. Theseare filled with fruit, vegetables, meat, or whatever it is desired topreserve, the covers are pressed onto the same, the rubbers or gasketsbeing fresh and sound, and these are set inside the retort, as appearsby the dotted lines in Fig. 1. lVhen the retort is filled, the cover Bis put on and clamped air-tight. Steam is then turned on from pipes G E,filling the annular chamber and also the coil 0. Air under pressure isthen admitted from the pipe temperature,2l2, 230, 240, 250,and higher,as may be required for particular materials or substances undergoing thecanning process. This temperature is regulated according to rules foreach different article being canned, fruits requiring a comparativelylow temperature and pressure, and some vegetables and meats requiring avery high pressureand temperature. By means of the steamjacket andsteam-coil I am able to raise this temperature very quickly within theretort, the pressure being controlled by the petcock f where it becomestoo heavy and the steamsupply being'controlled by the valves.

When the cans have been treated the required length of time for anygiven product, the steam is shut off and cold water is turned throughthe coil and into the jacket, rapidly cooling the contents of theretort. This merely cools down the air contained in the retort, and asno steam or vapor is in the retort nowater condenses to drop down uponthe heated glass and cause its breakage. The retortcan thus be cooledvery quickly, and as the temperature is reduced evenly there is nostrain on the glass, and consequently no breakage whatever in theretort. Therefore with a comparatively small retort a great many canscan be processed in a short period. The intense dry heat possible to besecured in this way softens the rubbergaskets J. The extra pressure ofair forced into the retort forces the covers securely into position,

and as the rubber is thus made very soft and is vulcanized by the heatthe tops of the cans are forced down into the soft rubber and sealed,making the joint perfectly air-tight.

By my improved process the heating and cooling of the cans can be doneso rapidly that there is no disintegration of fruits,vegetables, orother substances due to the cooking process. There is no agitation ofthe contents of the cans from the heat, because the pressure of air inthe retort is sufficient to hold the covers hermetically sealed, so thatno bubbles of steam rise to pass away, causing agitation anddisintegration of the contents. Furthermore, owing to the fact thatthere is no agitationand owing to the rapidity of the process, alljuices and flavorsof whatever is in the can are retained Within thefruit, vegetable, or material and are not extracted out into the s ru or'uice in which 5 it is immersed in the can. It is'a valuable feature ofmy invention that these cans are perfectly sealed by this process.

I desire to remark in this connection that in this patent I only claimthe process and do not attempt to claim the apparatus by which theprocess is accomplished, as the process can be accomplished by othermeans.

Having thus described my invention, what I claim as new, and desire tosecure by Letters Patent, is-

The process of canning in glass consisting in applying heated air underpressure to the jars or receptacles having covers with rubber gasketsinterposed, which softens the gaskets and'forces the covers tightly intoplace and then vulcanizes the rubber, causing the covers to adhere.

I In Witness whereof I have hereunto set my hand and seal in thepresence of two witnesses.

JESSE D. BOURDEAU. [L. s] Witnesses:

BURRITT HAMILTON, MAUDE BARTON.

